Lamb pilaf

Prep: 15 mins
Cook: 15 mins
Lamb pilaf
This lamb with Turkish influences is divine and cooks itself. 

Small handful pine nuts

1 tbsp olive oil

1 large onion, halved and sliced

2 cinnamon sticks, broken in half

500g lean lamb fillet, cubed

250g basmati rice

1 lamb or vegetable stock cube

12 ready-to-eat dried apricots

Handful fresh mint leaves, roughly chopped

In a pan, add the pine nuts and toast lightly then set aside on a plate.

Add the oil to the pan, then fry the onion and cinnamon together until it turns golden.

Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 minute, stirring all the time.

Pour in 500ml boiling water, crumble in the stock cube, and add the apricots, season to taste with salt and pepper.

Turn the heat down, cover and simmer for 12 minutes until the rice is tender and the stock has been absorbed.

Toss in the pine nuts and mint and serve.

Serves
4

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Fruit, Vegetables, Rice, Lamb

Recipe Type
One Pot, Slow cooking

Level of Difficulty
Easy

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